Coix lacryma-jobi and black tea wine and preparation method thereof
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The technology of coix seed black tea and black tea, which is applied in the field of coix seed black tea wine and its preparation, can solve the problems of small extraction amount and defects in the natural fragrance of tea leaves, etc., and achieve the effects of delicate taste, enhancing body immunity and anticancer ability
Active Publication Date: 2013-09-11
福建省盛世大翔茶业有限公司
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[0004] The first purpose of the present invention is to provide a kind of barley black tea wine in order to overcome the lack of wine brewed with glutinous rice mixed with health and nutrition foods such as black tea, barley and honey in the existing market; the second purpose of the present invention is to In order to overcome the existing tea wine preparation process, the grains and tea leaves are separately treated by soaking, steaming, etc. and then mixed together for fermentation, which has a small amount of extraction of tea polyphenols, vitamins, amino acids and other beneficial substances in tea leaves The natural fragrance also has the defect of larger limitations, and a method for preparing barley black tea wine that can effectively extract the beneficial components of black tea is provided
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Embodiment 1
[0018] Embodiment 1: a kind of barley black tea wine, it contains the following components by weight percentage: high-quality glutinous rice: 50%, barley: 36%, red rice cake: 4%, honey: 5%, black tea: 5%.
[0019] Its preparation method comprises the following steps:
[0020] (1) Black tea pretreatment: Take 4 layers of gauze, fix its edge on the bucket, weigh 625g of black tea made from the fine tea tree variety Jinguanyin, place it on the 4 layers of gauze, and slowly brew the tea leaves with boiling water for 3~ 4 times to form 150 catties of tea, collect the tea leaves on the gauze for use, and cool the tea to 10°C to 15°C;
[0021] (2) Pretreatment of glutinous rice: Weigh 6250g of glutinous rice, wash it, soak the washed glutinous rice in tea water cooled to 10°C to 15°C for 8 hours, filter, and take the tea and glutinous rice for later use;
[0022] (3) Barley pretreatment: Weigh 4500g of barley, wash it, soak the washed barley in tea water cooled to 10°C-15°C for 20 ho...
Embodiment 2
[0027] Embodiment 2: A barley black tea wine, which contains the following components in weight percentage: high-quality glutinous rice: 53%, barley: 30%, red rice cake: 4%, honey: 5%, black tea: 8%.
[0028] Its preparation method comprises the following steps:
[0029] (1) Black tea pretreatment: take 4 layers of gauze, fix its edge on the bucket, weigh 542g of black tea made from the excellent tea tree variety Huang Guanyin, place it on the 4 layers of gauze, and slowly brew the tea leaves with boiling water for 3~ 4 times to form 130 catties of tea, collect the tea leaves on the gauze for use, and cool the tea to 10°C to 15°C;
[0030] (2) Pretreatment of glutinous rice: Weigh 3590g of glutinous rice, wash it, soak the washed glutinous rice in tea water cooled to 10°C to 15°C for 7 hours, filter, and take tea and glutinous rice for later use;
[0031] (3) Barley pretreatment: Weigh 2032g of barley, wash it, soak the washed barley in tea water cooled to 10°C-15°C for 18 hou...
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Abstract
The invention discloses a preparation method of coix lacryma-jobi and black tea wine. The coix lacryma-jobi and black tea wine comprises the following components in percentage by weight: 50 to 53% of high-quality sticky rice, 30 to 36% of coix lacryma-jobi, 4% of red yeast rice, 5% of bee honey, and 5 to 8% of black tea. The preparation method comprises the following steps of: preprocessing the black tea, the sticky rice and the coix lacryma-jobi; mixing; stewing; fermenting; managing the temperature in a fermenting room; precipitating; and filling to obtain the coix lacryma-jobi black tea wine. According to the preparation method, the beneficial substances in the black tea are effectively and scientifically blended in the coix lacryma-jobi, the sticky rice and other raw materials; the bee honey is adopted to reduce the amount of added red yeast rice, so that the prepared tea wine has the alcohol content 2 to 3 degrees less than that of the tea wine prepared from the raw materials without bee honey and tastes more delicately; and the tea wine integrates the functions of invigorating stomach, activating blood, clearing damp, beautifying and the like of the black tea and the bee honey, gains the special health preservation effects of eliminating dampness and heat, eliminating wind-damp, inducing urination, benefiting lung and expelling pus, strengthening spleen and stomach and strengthening bones and muscles of the coix lacryma-jobi and also has the capability of strengthening the organic immunity and cancer-fighting ability after long-term drinking.
Description
technical field [0001] The invention relates to a health-care tea wine and a preparation method thereof, in particular to a job's tears black tea wine and a preparation method thereof. Background technique [0002] my country is one of the earliest wine-making countries in the world, and it is also a big tea production country. Tea is a traditional health drink, which contains many substances beneficial to the human body, such as sugar, protein, amino acid, etc., while wine is an irritating drink. The main component of wine is alcohol. After entering the human body, it can Enhance blood circulation, but wine has less nutrients. In recent years, people have tried to combine tea and wine to make a kind of health wine after traditional wines such as beer, white wine, yellow rice wine, and wine. The early tea wine production process mainly includes the following two types: one is to use tea extract as fermentation medium for liquid fermentation and then distilled; the other is...
Claims
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Application Information
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